10-minute Garlic Mushroom Risotto
6
peopleServes
15
minutesPreparation Time
4
hours Slow CookerCooking Time
Ingredients
- 1 tbsp McCormick Slow Cookers Beef & Mushroom Ragout Recipe Base
- 1 kg cubed beef
- 2 onions, quartered
- 2 bacon rashers, chopped
- 200 g whole button mushrooms
- 1 x 40 g sachet McCormick Slow Cookers Beef & Mushroom Ragout Recipe Base
- 1 x 400 g can diced tomato
- ½ cup frozen peas
- Fresh thyme
- Suggested sides: pasta or creamy mashed potato
Directions
- Heat vegetable oil in frying pan over MED-HIGH heat. Brown beef, onion and bacon then add into slow cooker insert pot with mushrooms.
- Mix McCormick Slow Cookers Beef & Mushroom Ragout Recipe Base with diced tomatoes and pour over beef mixture, stir through.
- Cover and cook for 4 hours on HIGH or 8 hours on LOW (Keep covered during cooking. Cooking times may vary between slow cooker models).
- Stir through peas 15 minutes before serving. Add fresh thyme and serve with your choice of suggested sides.
Recipe Tip
Spoon any remaining ragout into an ovenproof dish, top with thinly sliced potato and bake until potato is cooked and golden brown.
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